Tuna Carbonara

Our friends gathered in our home last weekend. Though it was just a short notice that they will be coming, I did my quick grocery and fast cooking. And since I wanted to show some of my culinary skills despite of time constraints, I cooked a TUNA CARBONARA that they surely wouldn’t forget. Having no househelp calls for sorely kitchen chore but my stress instantly disappeared when I saw the spark in their eyes as I placed the TUNA CARBONARA on our table and absolutely satisfied since there was no leftover.

TUNA CARBONARA is a quite-demanding and challenging pasta dish because we do not want to have our pasta tastes and smells too fishy. One trick I learned from a friend is to use a canned and seasoned tuna, like Hot and Spicy Century Tuna. I added more color in the pasta by complementing colors of vegetables like carrots, red and green peppers, and celery. The vegetables also contributed a very pleasant smell and taste to the sauce.

Well, I guess I learned that I should be planning for some simple dishes for unplanned cooking for unexpected visitors. Making sure that ingredients are in the kitchen so I can still please my guests with my home-cooked dishes.

1 large head garlic (the whole thing; not the clove), peeled and minced

3 medium white onions, peeled and finely chopped

1 can (420 gm) Century Tuna Flakes in Vegetable Oil, drained

1 can (420 gm) Century Tuna Flakes, Hot and Spicy, drained

1 can Campbell’s Cream of Mushroom

1 pouch Nestle Cream (I used lite cream)

1 cup evaporated milk

1 cup button mushrooms (canned), sliced

1 medium carrots, peeled and finely chopped

1 medium red bell pepper, cored, seeded and finely chopped

1 medium green bell pepper, cored, seeded and finely chopped

1 stalk, celery, finely chopped

1 tsp. dried oregano

1 tsp. dried basil

1 tbsp. ground black pepper

1 tsp. salt

Heat a large skillet over medium heat. Melt the butter.

Add garlic, saute for about a minute and add onion, saute for another minute.

Add the tuna flakes, make sure they are drained well. Saute for 5 minutes, stirring often with care.

Add Nestle Cream.

Then, add the evaporated milk.

Pour on Campbell’s Cream of Mushroom.

Add sliced mushroom. Reduce heat to low. Stirring constantly to avoid the ingredients sticking on the pan’s bottom. Scrap up also the browned bits on the side of the pan. Cook for about 10 minutes. Simmering the sauce slowly.

Add carrots, red and green bell peppers. Cook for about 2 minutes.

Add celery. And season with dried oregano, basil, black pepper and salt. Cook for another minute. Remove from fire.